Spinach, Bacon & Mushroom Crustless Quiche

• 1/4 cups Skim Milk
• 6 Eggs
• 1 Tablespoon All-purpose Flour
• 1/4 teaspoons Salt
• 1/4 teaspoons Cracked Black Pepper
• 1/2 cups Finely Chopped Button Mushrooms
• 1/4 cups Finely Chopped Baby Spinach
• 1 Tablespoon Freshly Diced Onion
• 4 slices Crispy Cooked Bacon, Chopped
• 1/2 cups Monterey/Colby Jack Blend Shredded Cheese
• 1/2 Tablespoons Butter

1. Preheat oven to 350u0b0F.
2. 1. In a large mixing bowl, whisk the milk and eggs until slightly foamy. Slowly add the flour while whisking to avoid lumps.
3. 2. Add the salt, pepper, mushrooms, spinach, onions, bacon and cheese. Stir thoroughly to combine.
4. 3. Place a clear, glass 9-inch pie pan on a large cookie sheet. Completely coat the inside of the pie pan with butter. Pour the quiche mixture into the pie pan, making sure to keep it moving to avoid lumping up the filling in one location.
5. 4. Carefully place the cookie sheet with the pie pan into the oven.
6. 5. Bake for 35-40 minutes, until completely set in the middle.
7. 6. Remove and let cool for 5 minutes before serving.

milk, eggs, allpurpose, salt, pepper, button mushrooms, spinach, freshly diced onion, bacon, shredded cheese, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/spinach-bacon-mushroom-crustless-quiche/ (may not work)